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These easy and healthy almond flour thumbprint cookies are made with just six simple ingredients, including Bob’s Red Mill Almond Flour. They’re festive and perfect for the holidays.
I can’t believe it’s already December! It’s been so fun celebrating recent holidays (Halloween and Thanksgiving) with a little one and I know Hanukkah and Christmas are going to be just as exciting, if not more! Liv is one now so she takes in everything around her and she definitely adds a new layer of joy to everything.
As we head into the holiday season, I’ve been baking up a storm per usual and am so excited to share this classic thumbprint recipe… with an Eating Bird Food twist! I made this with the Bob’s Red Mill Almond Flour and the end result was so delicious.
No one will know these cookies are grain-free, gluten-free and made with only 6 ingredients. I promise!
The shortbread cookie is based off my almond flour crescent cookie recipe except there’s a yummy jam center. The end result is a decadent, perfectly chewy and festive cookie that everyone will love.
Here are the ingredients you’ll need to make these cookies, plus some ideas for substitutions.
These cookies are grain-free and gluten-free thanks to the almond flour and the texture is spot on! Perfectly chewy, yet slightly crunchy… need I say more? Bob’s Red Mill Almond Flour is the perfect flour for these because it’s blanched (the skins are removed) and it’s super finely ground.
I’ve been a HUGE fan of Bob’s Red Mill for years and was so honored they wanted to work with me for a holiday recipe this year. They make simple, clean, wholesome products and they’re my go-to for whole grains (I always buy Bob’s Red Mill oats) and flours!
I’ve met the founder, Bob, several times and he’s amazing. He started the business with his wife Charlee in 1978 and they are still involved today. They have an “honest-to-goodness” approach that I really do feel through their branding, marketing, and products. You can find Bob’s Red Mill at most major grocery stores but be sure to check out their website for specific products.
Mix the dough – Mix almond flour, softened butter, maple syrup, vanilla extract and salt in a small bowl until a dough forms. It will seem a little dry at first, but just keep mixing!
Scoop the dough – Use a tablespoon to measure out dough and roll each into a ball. Place the ball of dough onto a baking sheet lined with parchment paper. Use your thumb to create a thumbprint in the middle of each cookie. Add 1/2-1 teaspoon of jam to the indentation.
Bake – Bake cookies for 10-12 minutes at 350ºF, until they start to turn a light golden brown on the bottom. Remove the cookies from the oven and cool them on the baking sheet for 10 minutes. Transfer to a wire rack to cool completely before serving.
After letting these cookies cool completely on a wire rack, store them in an airtight container in your refrigerator for up to 1 week. For storing in the freezer, layer cookies between parchment paper and freeze in an airtight container for up to 3 months.
Watch how to make thumbprint cookies on my stories.
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I first mixed everything as listed, no changes. I didn’t see any way possible that mixture could become a dough, as it was very wet and could not be shaped into anything. As someone else wrote, the addition of another cup of almond flour fixed everything. I think this is a 2 cup of flour recipe, with a typo in the ingredients list. With the extra flour, they turned out perfectly and looked just like the picture and were very yummy. I got 8 of them out of the mixture.
Same issue for me! Had to add more almond flour to get a ‘cookie’ dough that held together. wonder if almond ‘meal’ is different.
Hi, Jane! Yes! Almond flour and almond meal are different. Compared to almond meal, almond flour has a finer texture and lighter color.
Thanks for sharing, Donna. We’ll definitely revisit this recipe!
cookies needed about 2x almond flour. recipe as directed yielded a flat thin sheet with dots of jam. will not make again
Oh no, I’m sorry to hear this, Carol. I haven’t had this issue when making them, did you happen to change anything else about the recipe?
Hi! Is there a way to make the dough ahead of time and freeze/refrigerate it?
Hi, Batya! Should be totally fine, but I haven’t tested it. Let me know if you try it. 🙂
Hmmm…my 1st “test” cookie was a 3-4″ flat puddle, the jam ended up directly on the cookie pan. So I added another 1/2 cup almond flour. The next cookie was 1/2 spread out. So I added a scant 1/2 cup more flour. It tastes FABULOUS, I just want it to not spread out. Fabulous ingredients.
Made these as the recipe suggested, with butter, swapping 1/2 of the vanilla for almond extract and strawberry preserves for the filling. My scoop is larger than Tbsp, so I only got 8 cookies out of this recipe, but they are perfect and delicious! Part of my success was probably because I thoroughly incorporated the butter with the super fine almond flour before adding the rest of the ingredients (there is some baking science involved I think). I also handled the dough minimally. Had my dough become too warm, I may have popped it in the fridge before baking, but these cookies baked perfectly in my oven at 350 for 10 minutes. Thanks for the recipe. I’ll be using it again!
Yay! I’m so glad these cookies were a success, Lauren. I appreciate you leaving detailed notes about your process, thank you so much for sharing!
These are great. So easy and delicious! My kids hoover them up!
I had to take them out after 8 mins but they were perfect.
Woo! So glad to hear that, Isora. Thanks for sharing your cook time!
Hi, Nancy! I’m sorry to hear that. Did you change anything about the recipe??
Even though I liked the recipe, mines got black in 9 minutes. And I can feel it in the taste. And they were ten. Maybe my cup was smaller.
Oh no! I’m sorry to hear that Maria! Did you change anything about the recipe?